Cook the rice with the water in a rice cooker. Meanwhile, combine the sumac, sesame seeds and salt in a small dish.

When the rice is finished, take off the lid to let some steam out for 5 minutes. “Slice” through the rice with a wooden spoon to break it up without squishing it too much.

Fill an onigiri mold with rice and press it to make a ball. If you don’t have a mold, rub your hands with a little of the sumac and salt mix and form a ball or triangle with your hands. If you don’t want to use your hands, sprinkle a little sumac in the center of a sheet of plastic wrap. Scoop a little rice over the seasoning and gather the plastic up around it. Twist and mold it into whatever shape you want.

Dip the rice ball edges into more sumac mix and wrap with a half sheet of nori.

If you will not be eating the rice balls right away, wrap them in plastic wrap and keep the nori separate until ready to serve. You can also freeze the rice balls, just keep them in another plastic zipper bag to shield them against frost. Steam or microwave to warm up again.

Did you make rice balls? I want to see them! Send me photos on Instagram @randwiches.